Italian Style Butternut Quinoa

I am excited to share this warm, comfort food recipe - perfect for a chilly evening at home or a rainy day potluck. Curl up with a bit of butternut squash and a good book. You can easily cut this recipe in half for a smaller batch or more intimate meal.

P.S. This dish is perfect for Meatless Mondays!


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Italian Style Butternut Quinoa


  • 4-5 cups butternut squash cut into 1/2-inch cubes (approx. 2 lb butternut squash, peeled, seeded and cut into cubes)

  • 2 tablespoons extra virgin olive oil, divided

  • 2-3 cloves garlic, pressed or minced

  • 6 cups low sodium vegetable broth

  • 2 cups leeks, thinly sliced

  • 2 cups quinoa, cooked (makes approx. 5-6 cups cooked)

  • ¼ cup balsamic vinegar

  • ½ cup rice milk

  • ¼ cup shredded Parmesan cheese (optional)

  • 2 tablespoons minced fresh rosemary

  • 1 can cannellini (white) beans, rinsed and drained


  1. Pre-heat oven to 400 degrees and line a baking sheet* with parchment paper. (I prefer a rimmed baking dish, easier for turning cubes).

  2. In a medium bowl, add squash cubes and garlic. Pour 1 tablespoon olive oil over top. Toss well to coat.

  3. Assemble in one layer on lined baking sheet.

  4. Bake until golden brown, approximately 45-60 minutes, turning often.

  5. While squash is baking, add vegetable broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer and set aside.

  6. In a large heavy saucepan over medium heat, add remaining tablespoon of olive oil. Add leeks and cook until lightly browned.

  7. Add quinoa to leeks. Mix well.

  8. Add balsamic vinegar to leek and quinoa mix and reduce heat to low.

  9. Add a cup of hot vegetable broth to quinoa mixture and simmer, stirring frequently, until absorbed.

  10. Add remaining vegetable broth, one cup at a time. Allow stock to be absorbed before adding more.

  11. Slowly add roasted squash, rice milk, Parmesan cheese, rosemary and beans. Cook for 2 minutes, stirring.

  12. Remove from heat. Add salt and pepper to taste.

  13. Serve each bowl with a sprinkling of shredded Parmesan cheese.